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Miso Soup
This Miso Soup recipe is a quick, healthy, and flavorful dish rooted in traditional Japanese cuisine. Made with a savory dashi broth, miso paste, tofu, and seaweed, it’s both light and packed with umami. Perfect as an appetizer or a light meal, this soup can be customized with your favorite toppings like mushrooms or nori. Ready in just 15 minutes, it's a nutritious option that’s rich in probiotics, vitamins, and minerals. Whether you're a fan of Japanese food or looking for a gut-healthy soup, miso soup is the perfect choice.
Equipment
- Medium saucepan
- Small whisk or spoon
- Knife and cutting board
- Ladle
- Small bowls for serving
Ingredients
- 4 cups dashi broth or vegetable broth for a vegetarian option
- 3 tablespoons miso paste white or yellow miso
- ½ cup tofu firm or silken, cut into small cubes
- 2 tablespoons wakame seaweed dried, soaked in water for 5 minutes
- 2 green onions thinly sliced
Optional toppings:
- Sliced mushrooms shiitake or enoki
- Nori strips
- Sesame seeds
Instructions
Prepare the Dashi Broth
- If you're using store-bought dashi, heat 4 cups of dashi broth in a medium saucepan over medium heat until it starts to simmer. If you’re using homemade dashi or a vegetable broth substitute, follow the preparation instructions for your chosen broth.
Soak the Seaweed
- While the broth heats up, soak 2 tablespoons of dried wakame seaweed in a small bowl of water for about 5 minutes until it expands. Drain and set aside.
Dissolve the Miso Paste
- Once the broth is simmering, reduce the heat to low. In a small bowl, add 3 tablespoons of miso paste and ladle a small amount of the hot broth over it. Whisk or stir the miso until it’s fully dissolved, then return the miso mixture to the pot of broth. It’s important not to boil the soup after adding the miso, as this can destroy its beneficial enzymes.
Add Tofu and Seaweed
- Gently stir in the tofu cubes and the soaked wakame seaweed. Let the soup heat through for 2-3 minutes on low heat.
Serve and Garnish
- Ladle the miso soup into small bowls. Top with sliced green onions and any additional toppings, such as mushrooms, nori strips, or sesame seeds, if desired. Serve immediately.
Notes
Tips for Making the Best Miso Soup
- Don’t Boil the Miso: Miso is fermented and contains beneficial probiotics. To preserve these, add miso after the broth has simmered and avoid boiling the soup.
- Customize with Toppings: While the basic recipe is delicious on its own, feel free to add other ingredients like mushrooms, nori, or sesame seeds to give the soup extra texture and flavor.
- Use High-Quality Miso: The flavor of the soup largely depends on the quality of the miso paste. White miso (shiro miso) is mild and sweet, while red miso (aka miso) offers a deeper, saltier flavor. Choose based on your taste preference.
- Homemade Dashi: If you can, make homemade dashi broth with kombu (kelp) and bonito flakes for an authentic Japanese flavor. Store-bought dashi or vegetable broth can also be used for convenience.
Nutritional Information (per serving)
- Calories: 90 kcal
- Protein: 5g
- Fat: 3g
- Carbohydrates: 9g
- Fiber: 1g
- Sodium: 600mg
Health Benefits of Miso Soup
- Miso Paste: Rich in probiotics, miso helps support gut health and boosts the immune system. It’s also high in essential minerals like copper, manganese, and zinc.
- Tofu: A great plant-based source of protein, tofu also contains iron, calcium, and all nine essential amino acids, making it a healthy, low-calorie addition to the soup.
- Wakame Seaweed: Packed with iodine, vitamins, and minerals, wakame seaweed contributes to thyroid health and provides antioxidants.
- Dashi Broth: Made with kombu and bonito flakes, dashi provides a savory, umami flavor and adds trace minerals and amino acids.